Polselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 55 lb (25 kg)
For consistent mixing, shaping, and bake results, this Italian-milled Italian 00 flour fits both weekend pizza nights and high-volume dough programs workflows.
Best Uses
- Long fermentation Neapolitan pizza (16–18h schedules)
- Cold-fermented pizza dough for pizzerias
- Ciabatta and rustic rolls
- High-hydration doughs that need strength and extensibility
- Biga-based dough programs
- Sheet-pan pizza for events and catering
For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.
Dough Performance
- W Index: W 290 — indicates dough strength and fermentation tolerance for your schedule.
- Protein: 13% — supports structure, oven spring, and handling.
- Fermentation / Rising Time: 16–18h — practical guidance for planning mixing, proofing, and service.
Why Choose Polselli
- Performance-driven flour for predictable mixing, stretching, and baking.
- A practical choice for both small-batch home dough and production lines.
Product Details
- Flour type: 00
- Size/weight: 55 lb (25 kg)
- Protein: 13%
- W index: 290
- Suggested fermentation: 16–18h
FAQ
What does “00” mean?
“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.
Is this best for short or long fermentation?
This flour is well-suited to 16–18h schedules, depending on your dough formula and temperature control.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for long-fermentation Neapolitan pizza, cold-fermented pizza dough, ciabatta, rustic rolls, high-hydration doughs, biga-based dough programs, and high-volume dough production.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.
